Show STUDENT LIFE 5$ for the lunch table A three-cours- e meal is served daily the pupils laying the table and acting as hostess and waiter each in tier turn Serving the meal neatly promptly and in a pleasing manner is emphasized The practice of this year consists in cooking vegetables broiling roasting braizing preparing fowls for cooking making dressings croquets scallops soup stock cream soups salads bread Graham white mufiins etc After the pupils have had a little experience in their duties large parties come from town to visit the College and take lunch with the cooking class These lunches have become so popular that tables are engaged several weeks in advance During the last third of the year practice is given in plain pastry pancakes fritters waffles buns etc Four hours a week throughout the year “foods are studied as to their scource process of manufacture conditions in which they are found in the market and methods of cookery best adapted to each” The third year includes practical work in making layer cake and loaf cakes sponges cream puffs cookies and fancy cakes puff paste tarts patties etc A great variety of baked boiled and steam puddings also custards blancmanges creams jellies candy etc Througlrout the jear two hours a week lectures are given on sanitation and hygiene considering the location and arrangement of the house its drainage ventilation lighting heating and dangers from damp and unclean cellars That the need of sanitary knowledge is especially urgent in the management of a household is made very evident Instruction is given on the care of personal health home nursing emergencies and dangers accompanying the violation of certain laws The sewing of the third year is advanced dressmaking and fancy work In the latter are included hemstitching drawnwork Kensington embroidery Roman cut work Spanish lind work and modern lace making Agricultural Notes Professor Ilutt gave his class in Horticulture I an examination before he left for institute work in the southern part of the State Each one in the class was confident of a big triangular letter on his paper when it should be returned to him but lo! What disappointments there are in life! Hard work is the road to success in the Agricultural Course This year’s registration for the w inter course in Agriculture s the largest on record Five of the students entering January (ith registered for the work in the regular course in Agriculture There are now thirty-fou- r regular students in the Agricultural department F II King of the Eureau of Soils at Washington I) C has written the College for eight or ten young men to assist in that department Here is a fine opening at a good salary for the young men who have prepared themselves for such positions Let us prepare ourselves so as to be ready for such jositions in the future Another letter reached the College January 7 from a Kansas man stating that he wanted a manager for his 2 Too acre farm and would pay a salary of from $2500 to $5000 per year This statement representing as it does a great demand for their lalor sounds good to the agricultural students The College is the recipient of several gifts from prominent persons who are interested in its growth and welfare J F Jensen of Mt Pleasant has given a fine Rambmiillett ram lamb while Nelson Kearnes and Co of Gunnison have given an equally fine Rambouil-let- t ewe lamb These lambs are each valued at from $100 to $150 Another contribution to the College is that of some nursery stock for the Horticultural department given by President Seegmiler of Sevier county Taylor — “My troubles “Why soV” asked one legin tomorrow” “Well 1 have an examination in Physiological Botany under Professor Ilutt” The manager can possibly get sympathizers from the class in Horticulture |